RU2330583C1 - Method of production of preserved food "pollack stewed with green onion and tomatoes" of special purpose - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: pollack fillet is cut, coated with wheat flour, fried in melted butter and ground in mincer. Leek is cut, browned in melted butter and ground in mincer, green onions are frozen and ground in mincer. Garlic is grated and browned in melted butter, mentioned components are mixed with fish broth, tomato paste, table salt and CO₂- extract of black bitter pepper. Prepared mixture is packed in aluminium tubes, sealed and sterilised.

EFFECT: arsenal of technology and dishes is expanded for production of new preserved food with increased assimilability from 1.7·10⁵ to 2.3·10⁵ comparing the existing dish.

Description

The invention relates to the production technology of canned fish and vegetables for space nutrition.

A known method of producing a culinary dish "Braised saithe with green onions and tomatoes", which includes preparing the recipe, cutting, sprinkling with salt and ground pepper, breading in flour and frying in vegetable oil pollock, cutting tomatoes, chopping green onions and leeks, heating vegetable oil, adding green onions, leeks and tomatoes to it, frying for 3-5 minutes, adding garlic and mashed salt and drinking water, cooking for 5 minutes, adding saithe and stewing under the lid on low heat for 45 minutes to obtain the finished dish (Usov VV fish on your table -. M .: Food Industry, 1979, s.293-294).

The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the special-purpose sausage stewed with green onions and tomatoes canned food is used for preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping saithe fillet on top, cutting, sautéing in ghee and chopping leek on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook salt and CO ₂ -extract of black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sidefish fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. The prepared saithe fillet is cut, breaded in wheat flour, fried in ghee and ground in a spinning top. The prepared leek is chopped, sautéed in ghee and chopped in a spinning top. Prepared green onions are subjected to freezing, preferably slow, and chopped in a spinning top. The prepared garlic is mashed and sautéed in ghee. The listed components are mixed with fish broth, tomato paste, sodium chloride and a CO ₂ extract of black bitter pepper. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product of 2.3 · 10 ⁵ and for a control product of 1.7 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping saithe fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping green onions rubbing and sautéing in garlic ghee, mixing the listed components with fish broth, tomato paste, salt and CO ₂ -extract of black bitter pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight: sidefish fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization.